#breadcatalog

Instagram photos and videos

#breadcatalog#breadbosses#sourdough#bread#realbread#sourdoughclub#artisanbread#wildyeast#f52grams#sourdoughbread#naturallyleavened#homebaking#levain#thebakefeed#homemade#baking#igbreadclub#bbga#buzzfeedfood#baker#instabread#foodvibes#handmadebread#harinadetrigo#breadporn#breadmaking#breadfromscratch#breads

Hashtags #breadcatalog for Instagram

If I would have to stick to one bread, it would be this one. Borodinsky.
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Если бы пришлось выбирать один, то только он. Он 💗
#ryebread ,#borodinsky , #ржанойхлеб ,#бородинский ,#breadbosses ,#breadcatalog


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Siyez ve sarı sert buğday unlu ekşi mayalı ekmeğimize soğuk fermantasyon uyguladım.Ön mayayı üç gün önce hazırladım.Sonra her zamanki gibi un ve su ile 45 dakika otoliz oldu. Bir saat sonra ön mayayı ilave ettim. Yarım saat sonra da tuzunu kattım. Hamur dinlendikten sonra katlamalara geçtim.Katlamalar bitince buzdolabına kaldırdım. Buzdolabında bekleyip gelişen hamuru ertesi gün dolaptan çıkarıp şekil verip sepete aldım. Geceyi yine dolapta geçirdi. Sonrada taşta pişti.Bereketimiz bol olsun 🌸🌸🌸💗
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#eksimayaliekmek #sourdoughbread #instagoods #instafoto #breadbosses #photography #healthyfood #healthyliving #healthyeating #breakfast #yummy #kitchendesing #kitchenartist #saglıklıbeslenme #saglikliyasam #feedfeed
#food52 #artisanbread #levain #organic #sourdoughclub #probiotic #instabread #homemadebread #sourdough #breadlovers #naturallyleavened #breadcatalog #fermantation #nofilter


2

1.3kg country rye sourdough, hydrated with beer and mixed with sun dried apricots and sunflower seeds. ☀️☀️ Story:
Refreshed the starter 3 times after a couple of months of ignore and cold storage. Mixed the dough by hand at 9 pm yesterday evening (all but the apricots and seeds), had a beer and waited for the dough to autolyse for about an hour. Watched telly and did some foldings during the following 2 hours. Added apricots and seeds and shaped the dough while still a bit undeveloped. Put the loaf in the fridge and slept for the whole night before playing 18 holes of golf with my neighbour and finally baking the bread in the afternoon.

#bbga #breadcatalog #surdeg #sourdough #realbread
#breadbosses #baking #bread
#featcbbakery #thebakefeed #feedfeed #f52grams #naturallyleavened


0

Que podemos hacer hoy en el día del amigo?
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Antes que nada, pegarle un abrazo enorme a todos nuestros amigos!
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Para nosotros la amistad es el pilar sobre el cual construimos nuestra vida, nuestro día a día. Un vínculo extremadamente profundo. Un amigo es la persona que elegimos en la vida para mostrarnos tal cual somos. Quizás la amistad sea el vínculo más hermoso de todos por ese motivo, por qué lo elegimos, tomamos la decisión de construir esa relación, mantenerla y hacerla crecer
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Sin dudas es un día especial, más allá de eso que decimos “todos los días son el día del amigo” hoy es especial, hoy es el día donde podemos abrazarnos largo y tendido, brindar y seguir abrazándonos
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Esta noche abrimos las puertas para nuestros amigos y para todos aquellos amigos que quieran compartir abrazos, música y bebidas!
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2x1 de @chacrasbeercompany / panes / raciones y música, muchísimas música como todos los días, algún otro 2x1 sorpresa cuando suene el disco elegido para esta celebración hermosa!
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Desde las 20 hasta el cierre se festeja fuerte el día del amigo en EMMA!!!
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#pan #panadero #masamadre #levain #wildyeast #sourdough #breadbaking #baker #bakerlife #realbread #breadmaker #comunidademma #panymusica #breadandmusic #breadcatalog #buenosaires #filmbaker #recoleta #breadbosses #cocinadeproducto #panyvino #vinosnaturales


2

#crumbshot of the loaf from my previous post 🌾 If you'd like to learn more about how to boost your oven spring and create an open crumb, please check out my new video series titled How To Develop Dough Strength! You can view the videos now in my previous post, and on my YouTube channel at Full Proof Baking 💗
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Specs: *see videos in previous post* all hand mixed, 300g total flour. 80% final hydration, 11% einkorn, 89% bread flour, 20% levain, 1.8% sea salt. 4 hour young levain (80°F, fed 1:2:2). 2 hour autolyse. 6 hour bulk ferment (from adding levain to shading), dough held at 73°F throughout bulk, with 1 light fold, lamination, and 2 s&fs (60 min & 120 min following lamination). Straight to final shaping, then 15 min RT proof in banneton before transfer to cold 38°F fridge, 16 hours. Baked in a preheated 500°F oven 20 min with steam, 10 min at 450°F, and 10 min at 425°F (as shown previously in video series How To Make Sourdough Parts 1 &2, see bio for link) ❤️


43

It's been awhile since I posted my How To Make Sourdough Parts 1&2 video series (link in bio). Since then, I've been working to improve my method, with a focus on building strength & extensiblity in my dough, and today I'd like to share some of what I've learned (you may notice some changes/updates). Adopting these methods has really benefitted my oven spring & helped further open my crumb 😃 Recipe in follow up post!
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About using high protein bread flour: It is not necessary to use BF to achieve great results, but it can sure make the job easier ( I use 80-90% #kingarthurflour BF) ❤️
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1. Extended autolyse. I prefer a 2-hour autolyse to give the gluten development a head start, adding both strength and extensibility to the dough.
3. Young levain. I use 100%💦, 10% rye, 90% BF, 4 hours after 1:2:2 feed (I feed 3x per day for at least 2 days prior). I use at 90% peak, bubbly, and domed on the surface, at 20%. The gluten is not broken down/watery & it is at the height of activity.
4. Hand mix. First the levain, then 20 min later, the salt. I use a version of the Rubaud method. Total mixing about 3 min/step. You should feel here the strength in the dough building *especially* after mixing in the salt.
5. Light fold. 30 min after adding salt, this is a great way to gauge strength & to confirm you're on the right track (If too slack, you can always do more s&f later 👍)
6. Lamination. 1.5 hours after adding levain. Bonus strength and structure. Also a great way to add ingredients such as seeds, wheat berries, olives, etc.
7. Stretch and folds. 2 total, at 60 minutes and 120 minutes after laminating.
8. Final 2 hrs bulk (73°F). During this time, the dough increases in volume approximately 50%. The edges stay rounded due to of all that strength built in from earlier 😎
9. Shaping. Straight to final shaping. Gently (so as to not de-gas) pull and fold of each side, then rolling up delicately. Create a taut skin on the surface by tucking and pulling the dough under while rolling up.
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I hope this can be useful to some of you! Thank you for taking the time to read through, and special thanks to @autumn.kitchen & @trevorjaywilson for their guidance 🙏❤️ Happy baking!


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3 of 3.
I love playing with dough. It helps me express the beauty of the Universe though bread. And to create something that beautiful inside and outside for friends and family. .
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Am experimenting - the dough will be introduced to something that’s already fermented while the dough is fermenting. Ha ha. The daughter has been playing with fermented stuff too and the picture above is of her 3 month + old, fermented garlic honey. It has the most gorgeous pungent and sweet aroma and I’m dying to see what will happen when I stuff some or all of it into my dough. Stay tuned - the update will be posted when we cut open into this 30% WW loaf sometime for lunch tomorrow. 😋
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Our choices - in what we do and don’t do, say more about us than our words.
Some of us choose to play safe.
Some of us choose to take risks.
Some of us aim for mastery by repeatedly doing the same things - over and over all the time.
Some of us choose the adventure of playing with something new all the time.
There is no right or wrong.
We are who we are.
And we do what we do to address our needs.
Who are you?
And what does what you do, tell you about you?
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#BreadBosses
#BreadCatalog
#FermentedFood
#Goa
#Goodfood
#Handmixed
#NaturallyLeavened
#NoAdditives
#NoAddedGluten
#NoCommercialYeast
#RealBread
#SlowFermented
#SourdoughClub
#SudhaAndSujitSumitran
#SujitSumitranSourdough
#TheBreadWhispererFromGoa
#TheQuestForSourdough
#twfflours
#Type1Sourdough


12

2 of 3.
I love playing with dough. It helps me express the beauty of the Universe though bread. And to create something that beautiful inside and outside for friends and family.
Inspired by Amy Fraser @lady.fray, featured here are high hydration loaves that I used as my canvas. 30% WW Bread. (2812 WW flour from @twfflours). As is evident, I have lots more to work on on this front. 😊
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Our choices - in what we do and don’t do, say more about us than our words.
Some of us choose to play safe.
Some of us choose to take risks.
Some of us aim for mastery by repeatedly doing the same things - over and over all the time.
Some of us choose the adventure of playing with something new all the time.
There is no right or wrong.
We are who we are.
And we do what we do to address our needs.
Who are you?
And what does what you do, tell you about you?
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#BreadBosses
#BreadCatalog
#FermentedFood
#Goa
#Goodfood
#Handmixed
#NaturallyLeavened
#NoAdditives
#NoAddedGluten
#NoCommercialYeast
#RealBread
#SlowFermented
#SourdoughClub
#SudhaAndSujitSumitran
#SujitSumitranSourdough
#TheBreadWhispererFromGoa
#TheQuestForSourdough
#twfflours
#Type1Sourdough


11

良い香り😍


#アールグレイ
#bagel
#本日のパン


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1 of 3.
I love playing with dough. It helps me express the beauty of the Universe though bread. And to create something that beautiful inside and outside for friends and family.
Featured here is a 30% WW Bread. (Reliq ancient wheat flour from @twfflours). I used a terracotta banneton gifted to me by @my_journey_for_taste and there was something very magical about that. Thanks much Rachana. This one is priceless. .
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Our choices - in what we do and don’t do, say more about us than our words.
Some of us choose to play safe.
Some of us choose to take risks.
Some of us aim for mastery by repeatedly doing the same things - over and over all the time.
Some of us choose the adventure of playing with something new all the time.
There is no right or wrong.
We are who we are.
And we do what we do to address our needs.
Who are you?
And what does what you do, tell you about you?
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#BreadBosses
#BreadCatalog
#FermentedFood
#Goa
#Goodfood
#Handmixed
#NaturallyLeavened
#NoAdditives
#NoAddedGluten
#NoCommercialYeast
#RealBread
#SlowFermented
#SourdoughClub
#SudhaAndSujitSumitran
#SujitSumitranSourdough
#TheBreadWhispererFromGoa
#TheQuestForSourdough
#twfflours
#Type1Sourdough


13

Çavdarların bu kadar az olduğu memleketimizde artık arpa da yok gibi ....
Son arpa unları.....
Arpa cinslerinin de , çavdar cinslerinin de başka memleketlerde ne kadar çok çeşidinin olduğunu düşünürsek çok zavallı durumdayız çooook!!!!!
Ne demek arpa yok , ne demek çavdar az !!!!
#rye#ryebread #bread#breadbosses #breadcatalog #bread #bread🍞 #breads #surdegsbröd #surdeigsbrød #


8

Çavdar sevenler sıraya !!!!!
Yoğurması kolay , pişirmesi kolay, tadı en güzel ....
Tereyağına en yakışan !!!!
#rye#ryebread #sourdough #sourdough #rusticbread #hamurmudedin #surdegsbröd #surdeigsbrød #surdeigsbrød #breadbosses #breadcatalog #bread #bread🍞 #food52
#f52grams #


14

Ne zamandır çavdar yapmamıştım, mayaları besleme zamanı gelince 4 çeşit mayam olduğu için çok çok fazlalaşıyorlar...
Ben de fazla mayaları değerlendirmek ve herkesin en çok sevdiği ekmeği yapmak için bu yöntemi buldum...
Çavdar, kalan son arpa unlarımın birazı( çok cimriyim), karışık tahılılı un , az kalmış olan unlarım varsa onları da ilave ederek bolca un hazırlarım, fazla mayalarımı bu una gömer her besleme zamanı gelen mayaların fazlalarını bu una ilave ederim, hem hamurum çoğalır, hem o güzel unlar kullanılmış olur, hem de alelacele hamur yoğurmadan unun içinde mayalar benim yoğurmamı bekleyebilir!!!!
Buttermilk hazırlamam da gerekiyor tabii!!☺️☺️☺️☺️☺️☺️
#rye#ryebread #ryesourdough #bread #breadbosses #breadcatalog #bread🍞 #breads #breadlover #breadmaking #surdeg #sourdough #sourdough #sourdoughbreads #surdeigsbrød #surdeigbrød


6

Cherry and Barley Country Bread!
Just got a new bag of Organic hulled barley, and a friend orders for a loaf. This loaf has 20% of freshly milled barley and 10% high extraction flour.
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#wildyeast #sourdough #barley #cherry #naturallyleavened #levain #artisanbread #igbreadclub #breadfromscratch #handmadebread #breadrevolution #organicbread #f52grams #foodvibes #buzzfeedfood #instayum #breadbosses #sourdoughclub #bbga #thebakefeed #homebaking #breadcatalog #freshlymilledflour


0

Sourdough baguettes made with 12% organic buckwheat flour. The buckwheat results in a deep, earthy flavor and uniquely grey crumb. Shaping 85% hydration dough caused issues but these were still hard to stop eating — all of it disappeared within a few hours. 😋 Thank you @maurizio for the great recipe!


3

I couldn't be bothered with sourdough tonight, so I made a simple sandwich loaf, and it looks ace!


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V naší pekárně pečeme tento chleba z žitného kvasu, T650ky, pšeničné chlebovky a celozrnné žitné mouky. Voláme ho “Dvacítka žito”. Většinou fermentuje přes noc v chladu, pak se umotá do bochníku s kyne při pokojové teplotě. A pak krásně křupe. 2️⃣0️⃣žito 🌾

Our 20% rye sourdough loaf. Cold fermented. Crunchy crust and very tender crumb.

#mariosbread#realbread#sourdough#naturallyleavened#breadbosses#breadcatalog#artisanbread#wildyeast#bakefeed#bakelife#praguesourdough#bakefeed#thefeedfeed#kvasek2013#sourdoughclub#fermentationisfun#artisanbakery#pekarnatrziste


3

La vista e il profumo del pane appena cotto ha un fascino romantico che trascende qualsiasi altra riuscita culinaria!! (Elisabeth Luard)
Intrecci di pane con biga di pasta madre liquida, farina di grano tenero tipo O e tanti semini di sesamo bianchi e neri!!🍞🌾...Gradite un pezzetto!!😉😃
#panini #intreccidipane #lievitomadre #biga #lievitazionenaturale #sourdoughbread #sourdoughstarter #wildyeast #naturallyleavened #sesamo #fattodame #homemadebread #homebaking #realbread #breadporn #sourdoughclub #breadbosses #breadcatalog #f52grams #foodphotographer #rusticbread #1847flours #onthetable #myamazonkitchen #ilovebaking #nytfood #kingarthurflour #thebakefeed #italianbread #instabread


18

It was a very flat dough, about 1.5" in height when I loaded into the oven. I thought it's gonna be a no-go bread.. Slowly, it rose to about 4.5". Good right?
Well, not quite as good as it seems. It is LOUSY inside!!😖😑🙄
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#underproofed #sourdough #artisanbread #igbreadclub #bbga #breadcatalog #breadcrumbs #crumbshot #naturallyleavened #crumbs #buzzfeedfood #wildyeast #wildyeastbread #realbread #thebakefeed #f52grams #instabread #feedfeed #igfood #bread #breadmaking #baking #bakinglove #foodlover #foodgram #breadbosses #kingarthurflour #sirlancelotflour


0

Tired to define levain as young/ripe/old... carrying out a set of experiments at controlled temperature and different degrees of inoculation... soon some results (I know, a little OCD😀) https://buonapizza.forumfree.it/
#buonapizza
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#pane #lievitomadre #lievitazionenaturale #wildyeast #sauerteig #masamadre #bread #sourdough #breadcatalog #天然酵母 #パン #빵 #breadporn #artisanbread #homebaker #tartinebread #tartine #loaf #crumbshot #f52grams #yummy #fosodgawker #flour #delicious #breadmaking #breadstagram #fermentacaonatural #bröd #boulangerie


0

Aerial shot of the previous loaf, hereby named Luke because for some reason he reminds me of the emo Luke Skywalker in the last Star Wars film. Luke was baked a little longer (25 instead of 20 min) and his crust is broodingly dark, almost as though Luke is annoyed at being subject to extra heat. 😒 #moody #bobsredmill


7

Hace un año atrás, cuando empezábamos a diseñar EMMA y salíamos a repartir nuestros panes, una de las cosas que más disfrutábamos eran esos minutitos de charlas con nuestros clientes y ver las caras de sorpresa cuando las bolsas se abrían
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En ese momento, armábamos las fotos, los productos, horneábamos y salíamos por la ciudad. De algún modo nos daban la bienvenida a nosotros en sus casas. Hoy, un año más tarde, nosotros abrimos las puertas todos los días y le damos la bienvenida a ustedes
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Sigue siendo el momento más hermoso del día cuando charlamos, cuando podemos contar lo que hacemos, cuando escuchamos sus historias, sus gustos, sus inquietudes, y de nuevo, la cara de sorpresa cuando llegan las cosas a la mesa
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Hoy el formato cambió, lo que no cambió para nada es el amor que le ponemos a esto, esto que es nuestra vida, esto que ya no es solo hacer pan, es dar cariño en forma de alimento, todos los días
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El cuerpo duele, las horas de sueño se van achicando cada vez más, pero mientras en Emma haya olor a pan, a comida, ruido a cubiertos y ustedes en las mesas con una sonrisa, nosotros estamos completos
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Un día más, gracias!
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Hoy se escuchó mucha música, desde Catupecu hasta Beatles pasando por Dr. John!
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#pan #panadero #masamadre #levain #wildyeast #sourdough #breadbaking #baker #bakerlife #realbread #breadmaker #comunidademma #panymusica #breadandmusic #breadcatalog #buenosaires #filmbaker #recoleta #breadbosses #cocinadeproducto #panyvino #vinosnaturales


21

A slightly different variation on my "project" (mostly) white loaf. 70% white, 18% whole wheat, 9% spelt, 3% rye, 82% hydration. Took advantage of really cold overnight weather and did an overnight BF at room temp.
Getting there with the crumb.

#sourdough #sourdoughclub #breadphotography #crumbshot #wildyeast #levain#foodphotography #foodie #bakerlife #longfermentation #opencrumbmastery #artisanbread #breadcatalog #bread #naturallyleavened


2

Se nublo se y tiembla la mesa
#masamadre #laproveeduria


17

((**Be sure to check out my previous post regarding the all new @chicagobreadclub!!) Trying something new here with a 10% emmer sourdough with blueberry skins! 💙 I didn't want to use whole blueberries because I felt that might introduce too much water, and I hadn't planned ahead enough to dehydrate the berries, so I mashed the blueberries and strained away most of the liquid, leaving the skins to spread on during lamination. Really pleased that the blueberry flavor comes through and pairs so well with the sweet emmer, and loving the color punch 🌾
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Specs: all hand mixed (method similar to what you find in my video series How To Make Sourdough, see my bio for the link)! 20% young levain (4 hours, 1:2:2, 80°F, 95% peak), 79% hydration, 10% emmer, 90% bread flour, 1.8% sea salt. 2 hour autolyse, 6 hour bulk including 1 light fold, lamination (spread on berry skins, 13% by weight), and 2 s&fs separated by 60 min. Temp throughout bulk held at 73-74°F. Shaped, then proofed at RT 15 min. Overnight retard at 38°F, 20 hours. Baked 500°F with steam 20 min, 450°F 10 min, 425°F 15 min as usual 💙


116

Uzun zamandır ekmek resmi yoktu galiba🙈
Ekşi mayalı %100 çavdar ekmeği.
☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️☕️
Финский 100% ржаной хлеб на закваске🤫🤭


1

10% emmer with blueberry skins 😄 Crumb shot & recipe coming soon! 💗
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***Additionally: I'm excited for the upcoming inaugural meeting of the Chicago Bread Club (@chicagobreadclub)! A special shout-out to the founder, @shulam1s for setting it up! We will be talking sourdough and local grains, sipping beer and tasting each other's homemade breads! If you are able, come and join us (and bring along some bread if you'd like)! All are welcome! 😃❤️ ((I received permission to use the event flyer))


45

Я очень увлекающийся человек. Загораюсь быстро, начинаю копать, учиться, ходить на мастер-классы. Меня не остановить.Всегда стремлюсь не к просто «хорошо», а к «отлично». И это про все в моей жизни. И в этом, поверьте, не только «плюсы». Не самое лучшее качество, и я это уже поняла. Прогораю ли я со временем? Пожалуй, да. Например, так было с кондитеркой. Макароны, торты, пирожные, а особенно муссовые десерты. Я все это научилась делать, делаю, если надо. Но не «горит». Уже больше не горит совсем. Неинтересно.
С хлебом все по-другому. Хлеб меня, по сути, спас. Спас чуть меньше года назад, когда я, в сентябре, убегая от совершенно беспробудной черноты в своей жизни и надвигающеся депрессии, впервые попала на мастер-класс к Ксении @ixenia. Тогда я не знала про хлеб НИЧЕГО. Я рада, что Ксения показала базовые приемы работы именно с дрожжевым хлебом. Слово «закваска» для меня было как иностранный термин. Но с того дня я поняла – это то, чем я хочу гореть. И пошло-поехало. Начался процесс «выздоровления» - морального прежде всего, я многое поняла про себя и свою жизнь и многое поменяла. Скоро год, как я пеку хлеб на закваске сама.Меня до сих пор восторгает работа с тестом, сюсюканье с закваской, все эти расстойки, работы со шпателем, формовки, «пеленания», ротанговые корзинки и прочее-прочее. Меня продолжает волновать момент, когда хлеб сажается в печь и момент, когда снимается крышка колпака. Меня не перестает восторгать хруст корочки только что испеченного хлеба, он прекрасен (посмотрите видео в карусели со звуком – приобщитесь к прекрасному😄)И да – хлеб я готова есть каждый день, он не надоедает, у меня с ним большая-пребольшая любовь. Это так здорово, друзья!
На фото мой любимый в последнее время «Ленивый хлеб». Рецепт Ольги @ovoynova. Очень удобный, никогда не подводящий, хлеб по этому рецепту – чудеснейший. Идеальная формула для меня: брожение в холодильнике – 24 часа, расстойка в холодильнике – 12 часов. Все граммовки – точно из рецепта Оли (у меня в блоге тоже есть), просто делаю пересчет на количество созревшей опары. Воду беру ледяную. Замес – складываниями. Никаких секретов. Да и чудес, собственно, тоже) #breadbosses #realbread #homemadebread #bread


93

Şimdi ekmeği dilimlerken nerede hata yaptığımı anladım... Bu unla ciabatta yapmalıydım, o zaman birsürü küçük yassı ve delikli ekmekler olurdu, çok oldukları için daha çıtır pişerlerdi, ortadan kesince içine birşeyler koyabilirdik, bu dilimlere birşey koymak mümkün değil , deliklerden alta düşerler.....
Çünkü kocam buna birşey koyamazsın deliklerden arkaya geçer dedi , doğru söyledi, ciabatta bu amaçla yapılır, ortadan kesilir, dilimlenmez, dolayısıyla ortadan kesilene herşeyi koyabilirsin bu deliklere sos girer ve alta akmazlar....
Yani ben güzel unu bulunca hemen somun yaptım, bu unun neye uygun olacağını hiç düşünmemiştim.....
Ciabatta olaydı iyiydi...Ciabatta olaydı iyiydi...😂😂😂😂☺️☺️☺️🤣🤩😍🤔🤔🤔🤔🤔🤔🤔🤔 #sourdough #sourdoughclub #sourdoughbread #sourdougbread #bread #breadbosses #breadcatalog #bread #breads #bread🍞 #breadmaking #hamurmudedin #bakerylover #bakersofinstagram #f52grams #f52gramsfoodpic #f52gram #food52 #food52grams #food52gram #harinadetrigo #harinadetrigo #harinadetrigo #harina#harinaintegral


23

Şuna bakın kabuğu da yumuşak oldu!!!
Şimdi bu dökümde pişseydi çatırtısı bahçeden duyulurdu, çok munis bir ekmek oldu, ben onu kızartıp çıtırdatırım...
Çok zaman hazır aldığım francala ekmeklerini tekrar fırına koyar çıtırdatırdım, onu hatırladım şimdi ☺️☺️☺️☺️☺️🤩🤩🤩🤣🤣🤣🤣🤔🤔🤔🤔🤔
#sourdough #sourdoughbread #sourdoughstarter #breadbosses #breadcatalog #bread #breads #breads #bread🍞 #breadlover #breadcrumbs #crumbshot #breadporn #breadlove #surdegsbröd #surdeig #surdeigsbrød #masamadrenatural #masamadrenatural #wildyeastbread #wildyeast #lievito #lievitomadre #hamurmudedin


16

Son anda iki hamuru birleştirip francala gibi kıvırınca böyle acaip bir şekilde delikler oldu, bence unun gücünden böyle oldu!!!
Kocamın bu ekmeğe yorumu “ bu ekmek niye böyle delik deşik “ oldu 😂😂😂😂😂😂😂🤣🤣🤣🤣😅😅😅🤣😂😂😂
Tamam doğru bu ekmek delik deşik !!!!😇
#harinadetrigo #harinadetrigo#hamurmudedin #sourdoughclub #sourdough #bread #breadbosses #breadcatalog #breadcatalog #breads #bread🍞 #breadlover #harinadetrigo #harina #harinadetrigointegral #f52grams #f52gramsfoodpic #food52 #food52grams #food52photography #breadsofinstagram


34

Yaptığım anormalliklere rağmen un çok güzel , çok değişik açıldı, şimdi merel ediyorum bu hamuru dükümde pişirsem ne şekil alacaktı , bunu hep merak edeceğim!!!
Eğer bu hamurlardan 4 tane olsaydı ve hepsini iki tepside ve aynı anda pişirsem turboya rağmen daha güzel pişeceğini düşünüyorum....
Çünkü patatesli ekmekleri iki tepsi halinde toplu olarak pişirince gayet güzel pişiyordu, bu güzelim hamur tek başına pişti , fırında yalnız kaldı, çok hamur aynı anda tepside pişince kendi buharını da yapıyor , hem de güzel oluyor....
Bir daha yaparsam tepside pişireceğimmmm!!!!!
#sourdough #sourdoughbread #sourdoughstarter #breadbosses #breadcatalog #breads #bread🍞 #breadlover #breadbaking #f52grams #f52gramsfoodpic #f52gramm #food52 #foodpics #foodpic #breadpic#harinadetrigo #harinadetrigo #harinapan


19

Son anda şeklini değiştirip francala formunu vermeye çalıştığım bu 13 proteinli İspanyol unlu acaip ekmek.....
Acaip dedim , çünkü herşeyi her an değiştirdiğim için bu hamuru dolaba koymadan önce iki hamuru birleştirip francala gibi kıvırdım, niyetim pizza taşında pişirmekti, bunu ne zamandır denemek istiyordum, cesaret edemiyordum.....
Çok sevimsiz bir pişirme şekli oldu, bir saat bu sıcakta taşı ısıttım, bence bir saat ısınmaya yetmedi, altı kızarmadı, üzeri yanacak diye korktum, çünkü benim fırınım turbo .... Turbo fırın taşa uygun değilmiş bunu anladım, yarım saat sonra altı pişmiyordu , hemen tepsiye aldım pişirmeye devam ettim, çok acaip oldu çok....
Demek ki direk tepside pişirsem daha iyi olacaktı, fakat un o kadar güzel ki yaptığım bütün acaipliklere göre yine de iyi dayandı, tabii fırına sulu tepsi de koyup bir de fıs fısla buhar yaptım , turbonun hava akımı ekmeği iyi etkilemiyor, bir daha taş kullanırmıyım bilmiyorum, döküm daha başarılı pişiriyor.
Taşı ısıtacağım diye bu sıcakta evi hamam gibi ısıttım, buhar için o kadar uğraştım , yok hiç memnun olmadım, daha önce de taşta pizza denemiştim yine altı kızarmamıştı.
Demek ki benim sabrım taşı ısıtmaya yetmiyor, ya da turboda taş iyi ısınmıyor...
#sourdough #harinadetrigo #harinadetrigo #harinadetrigo #harina #hamurmudedin #surdegsbröd #surdeg #breadbosses #breadcatalog #bread #breads #rusticbread #masamadrenatural #masamadrenatural #bakerylover #bakersofinstagram #bakery #bakeries #sourdougbread#lievitomadre #lievitomadrenaturale #wildyeast #wildyeastbread#breadmaster#f52grams #f52gramsfoodpic #food52grams #breadpic #breadpics


28

Loaf #38: I’m loving the extreme softness of this crumb. Inside is like memory foam sponge and the crust is so thin it was like trying to cut through a paper balloon. #bobsredmill bread flour and 78% hydration.


12

#sourdough #sourdoughstarter #pizza
קצת בצק לפיצה... מהשיעור של אתמול בערב לקורס "פרופשונל מהדרין" ב @dan_gourmet_tlv
(על בסיס #מחמצת #פורטונה ).
היה מהמממם!
#מחשבותעללחם
#סדנאותאפייה
#סדנאות
#פיצה
#workshop #breadworkshop #breadclass #bbga #breadporn #realbread #breadcatalog #artisanbaker #breadbosses


2

Sourdough with 16% stone ground organic heirloom red fife wheat flour, 84% bread flour, 2% salt, 17% levain. 3h autolyzed, 4h bulk at 80F, 2 s&f, 20mn at room temp, 16h retard in fridge. Baked on stone at 500F for 20mn with steam, and 15mn at 450F without steam. .
.
#sourdough #artisanbread #igbreadclub #bbga #breadcatalog #breadcrumbs #crumbshot #naturallyleavened #crumbs #buzzfeedfood #wildyeast #wildyeastbread #realbread #thebakefeed #f52grams #instabread #feedfeed #igfood #bread #breadmaking #baking #bakinglove #foodlover #foodgram #organicredfifewheatflour #breadbosses #kingarthurflour #sirlancelotflour


14

Cuando empezamos a armar la carta de panes teníamos la idea de tener un pan emblema de la casa. Le pusimos muchas fichas a un boule integral con semillas. Pero con el correr de los días hubo un pan que empezó a ganar terreno, un pan que estaba pensado solo para algunos sándwiches
.
La humilde y antigua ciabatta fue sacando el pecho y diciéndonos que quería ser la estrella de la casa. Hoy, a tres semanas de estar abiertos, toda nuestra búsqueda panarra se volcó a este pan
.
Cómo casi todo en la vida, uno traza el mapa en papel y el camino termina diciéndote donde doblar, solo hay que estar lo suficientemente abiertos a escuchar, mirar el camino y no tener miedo a doblar y ver que hay más allá de nuestros planes
.
Así, con esa filosofía de vida preparamos el almuerzo de hoy y escuchamos Jamiroquai sin parar!
.
#pan #panadero #masamadre #levain #wildyeast #sourdough #breadbaking #baker #bakerlife #realbread #breadmaker #comunidademma #panymusica #breadandmusic #breadcatalog #buenosaires #filmbaker #recoleta #breadbosses #cocinadeproducto #panyvino #vinosnaturales


25

与墨西哥胡椒和罗勒炒蘑菇
#辣椒
#罗勒
#大蒜
#蘑菇
#园艺


3